| starter |
The bacteria added to milk at the very beginning of the cheese making process to help in the coagulation process. The starter also contributes to the final flavor of the cheese.
출처: www.artisanalcheese.com/artisanal/education/glossa...
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| starter |
A bacterial culture which produces lactic acid.
출처: www.e-cookbooks.net/cheese.htm
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| starter |
A copy of the last policy or report issued by a title insurer which described the title to land upon which a new search is to be made. In some states, this is called a back title letter or back title certificate.
출처: www.txtitle.com/sub_glos.htm
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| starter |
The pitcher who beings the game and pitches until he wins the game or is replaced by a relief pitcher.
출처: www.nocryinginbaseball.com/glossary/glossary.html
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| starter |
A culture that normally consists of varying percentages of lactic acid bacteria or mold spores, enzymes or other microorganisms and natural chemicals which is used to speed and control the process of curdling milk during cheesemaking.
출처: www.leeners.com/cheeseterms.html
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